MALT
Malted Rye Bread Syrup
This experiment uses diastatic malt to turn stale rye bread into a sweet fermentable syrup base.
Malted Oat Syrup
This experiment uses diastatic malt to convert rolled oats into a distinctive grain syrup.
Malted Grain Milks
This experiment uses malt to convert grain starches into sugars for plant-based milk alternatives.
Malted Stale Bread Caramel
This experiment uses malt enzymes to turn stale sourdough bread into a caramel-like syrup.
Malted Oat Amazake
This experiment combines malt and koji to make a less-sweet oat amazake with a more pronounced malty flavor.
Malt Garum (Diastatic Light Munich)
This experiment uses light Munich malt and koji to make a malty, high-temperature garum.
Oat Malt Garum
This garum combines oats, light Munich malt, and koji for a long, high-temperature enzymatic ferment.